by Amy L. Hatch
In my house, chocolate chip cookies are king.
My husband would disagree, since his favorite treat happens to be oatmeal raisin, but he’s handily out-numbered by me and the kids.
He’s right, though, that sometimes you want to change things up a little bit. That’s when I pull out the world’s easiest cookie recipe, like, evah — Mom-Mom Fritch’s Peanut Butter Cookies.
Long, long ago, before the Tyranny of the Weeknight Dinner set in, I used to subscribe to Gourmet magazine. It was really just food porn, since I rarely had the ambition — or the skill — to prepare any of the recipes.
But one day, in the back of the magazine, they ran this one. Now, it is taped inside my little, black, spiral-bound notebook, along with the recipe for my mom’s raspberry bars and my husband’s famous turkey-lentil chili.
It takes no time at all to whip up, requires nothing but the most basic ingredients (and I bet you have all of them in your cupboard RIGHT NOW) and makes a melt-in-your mouth cookie that cries out to be swaddled in a plastic sandwich bag and tucked tenderly into a lunch box.
Got these four ingredients? What are you waiting for, make some cookies! Credit: Amy L. Hatch
Or, if you’re like me, you can just eat the whole batch while it’s still warm while you watch The Real World: New Orleans.
[Note: I know you guys like photos, but my oven is on the fritz (which is making me so mad because it's good baking weather), so you'll have to trust me when I say that mixing these up is as easy as, well, as easy as a peanut butter cookie.]
You will need:
1 cup of peanut butter, smooth or chunky
1 cup of sugar + more for coating
1 egg
1 tsp baking soda
Preheat your oven to 350-degrees and grease your baking sheets. Mix peanut butter and sugar until well combined. Lightly beat the egg and add to peanut butter mixture, along with baking soda.
Roll into balls and coat in sugar. Place about an inch and a half apart, and flatten lightly with a fork, making a criss-cross pattern. Bake for about 10 minutes, or until light golden brown.
DO NOT OVER-BAKE.
This is also a great recipe to make with kids, since it’s so simple. Have them beat the egg, or measure out the sugar. Big kids and tweens could even mix the dough up themselves, and get a little help with the hot oven.
What’s your go-to, easy recipe for sweet treats? Share it with us, and we’ll publish it here on chambanamoms.com!
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That does look seriously good and easy. When/if the diet ends!
totally making these tomorrow. cookie baking has been requested this week several times.
This looks like another recipe I have, except that it does not include flour. Is this a misprint?
Sandy, no misprint. This recipe does not call for flour.
That’s IT??? I am totally making these tonight when I get home from work. Also, why don’t you go ahead and post the raspberry bar and turkey lentil chili recipes–those both sound delicious too!
+1 for the turkey-lentil chili recipe. That sounds like something I need to know about!
Those sound fabulous! Unfortunately one of my children is allergic to peanut butter. But I’m saving the recipe for when he goes to college…in about 14 years!!!